Most pies are pretty wonderful, but for me, pumpkin pie has definitely been an acquired taste.  As a child I remember always thinking it looked great but tasted…weird.  I think it was mostly the texture that threw me off.  Whatever it was, it had me thinking that all pumpkin things were no good.  During my first year of med school when I first caught the baking bug, the weather turned chilly, the leaves started to fall, and out of nowhere, I decided to bake a few pumpkin pies.  That was my reintroduction to pumpkin and as you can see, I haven’t looked back.

Now each fall I celebrate my favorite season by making all the classics, as well as putting a fall-inspired spin on less traditional treats.  I’ve always wanted to make a pumpkin pie macaron but was never quite sure how to execute it.  When I saw this brilliant idea from Steph at Cupcake project for using the baked filling of a pumpkin pie (minus the crust), I knew I had my answer.  The macaron shells include a hint of pecans and pumpkin pie spice, and the filling is classic pumpkin pie.  The combination is everything I was hoping for, and I loved the pairing of the chewy-crisp texture of the macaron paired with the creamy pumpkin pie.  If you have more suggestions for fall or holiday-inspired mac flavors, send them my way.  I’d love to give them a shot!


For the macaron shells:
6 oz. slivered or blanched almonds
1½ oz. chopped pecans
9¾ oz. confectioners’ sugar
1 oz. (1 tbsp.) pumpkin pie spice
3 large egg whites (about 100 grams)
1½ tsp. cream of tartar

For the pumpkin pie filling:
1¼ cups pumpkin puree
6 tbsp. packed light brown sugar
¼ cup granulated sugar
2 tsp. all-purpose flour
¼ tsp. salt
1¼ tsp. pumpkin pie spice
1 large egg plus 2 egg yolks
½ cup heavy cream
2½ tbsp. milk
½ tsp. vanilla extract


  • 01

    To make the macaron shells, line two baking sheets with silicone baking mats or parchment paper.  Have a pastry bag fitted with a large round tip ready (I use Ateco #809).  In the bowl of a food processor, combine the almonds and pecans.  Pulse until mostly well ground.  Add the confectioners’ sugar and pumpkin pie spice to the bowl and continue to process in brief pulses until the nuts are finely ground and the mixture is even.  Set aside.

  • 02

    In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar.  Whip on medium-high speed until stiff, glossy peaks form, about 3-4 minutes.  Add about one third of the ground nut mixture to the bowl with the egg whites and fold in gently with a spatula.  Fold in the remaining nut mixture in two additions, just until the ingredients are combined and no lumps or streaks remain.  The batter will be fairly thick.  Transfer the mixture to the pastry bag.  Pipe 1-inch circles, about ½-inch thick, onto the prepared baking sheets spacing them about 1 inch apart.  (They will spread slightly after piping but don’t worry.)  Allow the cookies to rest at room temperature uncovered for 2 hours.  (This step helps the cookies develop the delicate exterior crust and “foot” on the bottom.)

  • 03

    Preheat the oven to 300˚ F and set oven racks in the the lower half of the oven.  Bake, rotating the pans halfway through baking, until the macarons appear set but are not browned, about 12-14 minutes.  Let cool.  (To ensure adequate drying of the cookies, I like to shut off the oven at the end of baking, prop the door open slightly with a wooden spoon, and let the shells cool slowly in the oven.)  Once the cookies are cool, carefully remove them from the baking mats and transfer to a wire rack, matching them up in pairs by size.

  • 04

    To make the filling, preheat the oven to 350˚ F.  Combine the pumpkin puree, sugars, flour, salt and spices in a medium bowl.  Whisk in the egg and egg yolks, then the cream, milk and vanilla until the mixture is smooth and well blended.  Pour into a small lightly greased baking dish (I used a 9-inch oval baker).  Bake about 50 minutes, rotating halfway through, until just set and the mixture no longer jiggles in the center when the pan is gently shaken.  Let cool on a wire rack completely, at least two hours.

  • 05

    Scoop the baked pumpkin pie filling into a mixing bowl and beat briefly with an electric mixer just until smooth, about 20-30 seconds.  Transfer to a pastry bag fitted with a plain round tip.  Pipe a small dollop of the pumpkin pie mixture onto the flat side of one cookie of each pair.  Sandwich together with the remaining cookie, pushing the filling to the edges.  Store in an airtight container.

  • These look fantastic! I recently tried the pumpkin macarons from Trader Joe’s, and was really disappointed. I’m sure your homemade versions are MUCH better =).

  • Kisa

    Hi Annie,
    Great turnout, as always. I caught the macaron bug after trying out your vanilla bean and raspberry recipe. I’ve just invested in a couple of Silicone mats so my macarons will hopefully be perfect each time!
    As for suggestions, how about gingerbread cookie-inspired, with maybe a cheesecake-style filling?
    Kisa x

  • Genius.. Ah they look SO good… I’m tempted to give these a try – I Love love love pumpkin pie filling :) I also second the gingerbread inspired one – Fall has my favourite flavours!

  • Sarah

    Not exactly a fall inspired flavor, but if you’re taking suggestions for next summer I’d LOVE to see a s’mores macaron.

  • Oh boy. I wish I were brave enough to try baking macarons because these sound amazing!

  • Angie

    These look terrific! Can’t wait to make them.

    As for fall recipes, last night I got the privilege of attending Farm to Fork Fest at Terzo Piano at the Art Institute of Chicago. Chefs Tony & Sarah (from Spiaggia) and Meg (from Terzo Piano) prepared a fantastic meal. I would love to try to recreate the first course. It was butternut squash and pear millefoglie with burrata, balsamic vinegar, arugula. It was amazing. They had a thin slice of butternut squash, followed by a thin slice of pair followed by the burrata cheese, and then another set of layers of the same with balsamic drizzled over it as well as some arugula on the side drizzled with the balsamic. I’m guessing the butternut squash was roasted. It was all locally, naturally grown product and was just amazing. I love butternut squash in the fall so I thought this might be at least a combo of ingredients for you to try out for you fall cooking adventures.

  • I had a couple failed attempts at pumpkin macarons this week- I couldn’t get the spice amount quite right in the shells. It looks like these were very successful. They are lovely!

  • Steph T

    I wondered about a caramel apple macaron made with dehydrated apples and caramel swiss meringue buttercream. Hmm, I wonder if the apples would work.

  • These are beautiful!

  • Liz @ Tip Top Shape

    These look absolutely delicious!

  • JensFavoriteCookies

    I’ve always been nervous to try macarons. Pumpkin pie macarons sound so delicious, maybe you could just bake them for me?! :D

  • FarAboveRubies

    I can’t wait to make these!!!

  • Caroline L.

    I had like 10 macarons from Miette Patisserie the other day and fell in love. Pumpkin pie is definitely one of my favorite flavors for any darn thing – so I already know this will be a huge win with me!

  • bar

    This looks great! Is the pumpkin pie filling your go to pumpkin pie recipe as well?

    For other holiday inspired ideas, how about a peppermint mocha flavor.. with a chocolate cookie and peppermint filling?

  • Kayla W

    These look amazing. I’ve never had a macaron before but I love anything pumpkin so I’m pretty sure I’d love these :)

  • Anna @ Hidden Ponies

    I love this idea of a delicate, fancy pumpkin pie twist! What perfect macarons :)

  • Angel

    Ok, I seriously came to this page and started yelling, “I love you, I love you, I love you. Annie always read my mind”. I wanted to make macrons for my fall-themed cookie exchange. This is JUST what I was hoping for. Thank you!!!

  • Grace

    Awesome to see someone else didn’t like pumpkin pie. Everyone scorned me. I think the texture is always what gets me in things I don’t like. Thans!

  • I’ve looking for a third flavor to make macarons, and this is it! They look like delectable little treats!

  • arpitterle

    These look lovely!!

  • Loretta E

    I just checked out Miette from the library and all of their recipes have my wheels turning…I’ve never attempted a macaron, but yours looks so easy! And delicious!

  • lehar

    okay so the reason i was supposed to get up at 4 am today was so that i could cram for a geography final. But instead i’m drooling over my keyboard. Darn you, high school!

  • Annie, these look so great! One thing I love about macarons is how beautiful they are. Thanks for posting!

  • Maggie

    Ahh wish I wasn’t in college right now! When I get home this will be the first thing I bake!

  • should’ve seen these coming!

  • Kristen@The LBK

    I am SO intimidated by macarons, and I am not sure why. I do love pumpkin, so maybe these will get me over the hump and give them a whirl! Thanks, as always, for sharing your recipes!

  • Cate Hartnett

    Hi Annie – These look amazing and I love macarons! I didn’t see this question in the comments, so I apologize if you’ve already answered this question. Could I use almond flour in place of the almonds then combine with the pecans after they’ve been processed? Thanks!

  • annieseats

    Theoretically you can. I have tried it in the past and didn’t have great success, but that also may have been the recipe I was using. I’ll have to try it again in the future and see how it goes. Good luck!

  • Amber Bogner

    I am gluten free, is there anything you would recommend to replace the flour in the filling?

  • annieseats

    What do you normally substitute for flour in other recipes? A GF flour blend?

  • Amber Bogner

    Yes, a mock recipe for Better Batter flour. Would that work?

  • annieseats

    I would assume so.